This southwestern-style tamale pie is certain to become a favorite of the whole family.

Mexicali Pie

1 pound lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 teaspoon fresh cilantro, chopped (optional)
1 can (14 ounces) tomatoes, undrained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Black pepper, to taste
1 package cornbread mix
2 tablespoons Parmesan cheese

1. Brown ground beef and onion in nonstick skillet. Cook 5 to 6 minutes, stirring occasionally until beef is no longer pink; drain. Add bell peppers, garlic and cilantro. Stir in tomatoes (including liquid) breaking up tomatoes with a fork. Add chili powder, oregano, cumin, chili pepper flakes and black pepper.
2. Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
3. Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
4. Bake in preheated 375ºF (190ºC) oven for 20 to 25 minutes, or until topping is golden brown.

Serves 8.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.